The most amazing spaghetti sauce (Lisa Spaghetti sauce)

Hello everyone, today I am sharing with you a spaghetti sauce recipe that was given to me by a dear friend, Lisa. Through the years, as my kids grew up (and now are eating like there’s no tomorrow) I am quadrupling the original. So here is the original.

Lisa Spaghetti sauce

1 lb. of ground beef

1 can of diced tomato

1 can of tomato sauce

1 can of tomato paste

1 can of tomato soup

½ bottle of chilli sauce or 1 envelope of chilli powder

¼ of breadcrumbs

½ tsp. sugar

1 onion chopped

¼ green pepper

Mushrooms

½ cup of celery

¼ tsp. cayenne pepper

2 bay leaves

1/8 tsp. thyme

½ tsp. marjoram

½ tsp. Italian seasoning

½ tsp. of garlic

Simmer for 3 hours on stovetop. Freeze portions

Now, from the original recipe, I added a few things, removed some. So lets go.

Most amazing spaghetti sauce

3 lb. of ground beef or pork or half and half

4 cans of diced tomato (28 OZ)

2 cans of tomato sauce (16 OZ)

4 cans of tomato paste (5.5 OZ) or 2 bigger cans

4 cans of tomato soup (10 OZ)

2 bottles of chilli sauce

1 cup of breadcrumbs

2 onions

4 green, 4 yellow, 4 orange, 4 red bell peppers

2 packs of 227g of white Mushrooms

1 stalk of celery

3 zucchinis

6 carrots

2 broccoli heads (that’s a conversation piece!)

2 cloves of garlic

Cayenne pepper, thyme, marjoram, Italian seasoning are the spices to put in as you like. I usually put 1 tbs. each.

STEP ONE

Cook the ground beef. Chop all the veggies. Seasons to taste. I now use a 7-jar canner and fill it with all the ingredients.

Mix well

STEP TWO

For years, I cooked the sauce on the stovetop for 3 hours at medium heat but at the end I was cleaning the stove, the walls and scraping the bottom of the cauldron. My aunt told me: well just put it in the oven! Wow what a great idea. In the oven for 3 hours at 350°F, stir it at half time and Voilà!

STEP THREE

During the last hour of cooking, you need to wash thoroughly your mason jars if you use this method of storage.

Wash with hot water and soap.

and in the oven for 20 minutes upside down at 225°F for sterilization.

As well, put the lid in hot kettle water for 5 minutes.
I fill up 9 jars of 1 liter and 7 jars of 500 ml.

STEP FOUR

As soon as the jars are ready, you need to fill them up when they are still hot and the sauce is still hot as well.

Make sure to not overfill the jars (leave an inch from the top). With a spoon, remove the air, bubbles, and gap from each of the jars.

STEP FIVE

Put the lid on and in the oven for an hour at 350°F.

When the time is up, turn off the stove and leave the jars in it with the door open until they are cold enough. You should hear a pop sound from each of the jar’s lid.

Now you have sauce for a couple of months. YEAH!

Things to consider before eating the sauce:

The lid popped. When you press on it, there is no movement and must be down. If not, don’t eat it

The lid is hard to remove and you hear a suction noise. If not, don’t eat it.

If you are not at ease or you don’t trust that method, freeze it in Ziploc bags or plastic containers.

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